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Easy Raspberry Almond Shortbread Bites Recipe

★★★★★

4.7 from 101 reviews
  • Author: Lana
  • Total Time: 1 hour 17 minutes
  • Yield: 70 bites 1x
  • Diet: Vegetarian

Description

Delight in these Easy Raspberry Almond Shortbread Bites, a buttery, crumbly cookie infused with the sweet and tart flavor of freeze-dried raspberries and a hint of almond extract. Perfectly portioned into bite-sized squares, these shortbread treats are simple to prepare and bake, making them an ideal snack or dessert with a beautiful marbled appearance and a light golden finish.

Ingredients

Scale

Shortbread Dough

  • 1 cup softened butter
  • 2/3 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1.25 ounces freeze-dried raspberries (pulsed to a powder)

Instructions

  1. Prepare the Pan: Line a 9×13-inch pan with parchment paper. This is where you will form the cookies, although you won’t be baking them in this pan.
  2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, whole wheat pastry flour, cornstarch, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a hand or stand mixer, cream together the softened butter and granulated sugar for about 2 to 3 minutes until the mixture becomes light and fluffy. If mixing by hand, be prepared for a bit of arm work.
  4. Combine Dough: Gradually add the dry flour mixture to the creamed butter and sugar, mixing until fully incorporated.
  5. Add Raspberry Powder: Fold in the freeze-dried raspberry powder by hand to create a pretty marbled effect throughout the dough.
  6. Form and Chill: Press the dough evenly into the prepared 9×13 pan. Using a bench knife or any sharp knife, cut the dough into bite-sized squares roughly an inch wide. Don’t worry about perfect shapes. Chill the pan for about 1 hour.
  7. Prepare Baking Sheets: While the dough chills, line two baking sheets with parchment paper.
  8. Preheat Oven: Set your oven to 300°F (150°C) to preheat.
  9. Separate Cookies: Once chilled, carefully lift the parchment paper along with the dough out of the pan. Gently pull the cut bites apart and place them spaced slightly apart on the prepared baking sheets, allowing a little room for spreading.
  10. Bake: Bake the bites in the preheated oven for 7 to 10 minutes, or until the edges turn a very light golden brown. Be careful not to overbake.
  11. Cool and Store: Remove the shortbread bites from the oven and transfer them to a cooling rack. Enjoy them immediately, cooled to room temperature, or store them in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 weeks.

Notes

  • Using freeze-dried raspberries pulsed into powder helps create a beautiful marbled look without adding moisture.
  • Chilling the dough before baking is essential to maintain the shape and texture of the bites.
  • Keep an eye on the baking time to avoid overbaking, which can dry out the shortbread.
  • These bites can be frozen for longer storage; thaw them at room temperature before serving.
  • Using a bench knife makes cutting the dough easier but any sharp knife will work.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: shortbread, cookies, raspberry, almond, bite-sized, easy dessert, quick cookies, freeze-dried fruit

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Find it online: https://mealsbylana.com/easy-raspberry-almond-shortbread-bites-recipe/